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A refreshing sorbet made with the subtle sweetness of butternut squash and a blend of warming spices, perfect for a unique frozen treat.

Ingredients: 1 butternut squash, peeled, seeded, and cubed. 1 cup water. 1 cup granulated sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt. Juice of 1 lemon.

Instructions: Put butternut squash cubes, water, sugar, cinnamon, ginger, nutmeg, cloves, and salt in a saucepan. Over medium-low heat, bring the mixture to a boil. Then, lower the heat and let it simmer for 15 to 20 minutes, or until the squash is soft. Take it off the heat and let it cool down a bit. Put the mixture in a blender and blend it until it's smooth. Add the lemon juice and stir. Spread the mix out in a small dish and freeze it for four hours, or until it gets firm. When the sorbet is firm, put it in bowls and serve.

Prep Time: 20 minutes

Cook Time: 20 minutes

Already Bored

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This Beef and Bean Burrito Bake is an easy and tasty way to enjoy the flavors of a traditional burrito in a casserole dish. It's a quick and easy way to make dinner.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz refried beans. 1 can 14.5 oz diced tomatoes. 1 cup cooked rice. 1 cup shredded cheddar cheese. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 6 large flour tortillas. Sour cream and salsa for serving optional.

Instructions: Preheat your oven to 375F 190C. In a large skillet, cook the ground beef over medium-high heat until it's browned and no longer pink. Drain any excess fat. Add the chopped onion and minced garlic to the skillet with the cooked beef. Saut for a few minutes until the onion is soft and translucent. Stir in the refried beans, diced tomatoes, cooked rice, chili powder, cumin, salt, and pepper. Mix everything together and let it simmer for about 5 minutes. Place a tortilla on a flat surface and spoon a portion of the beef and bean mixture onto the center of the tortilla. Sprinkle some shredded cheddar cheese on top. Fold the sides of the tortilla over the filling, then roll it up to form a burrito. Repeat this process for the remaining tortillas and filling. Place the burritos seam-side down in a baking dish. Sprinkle extra cheese on top if desired. Bake in the preheated oven for about 15-20 minutes, or until the burritos are heated through and the cheese is melted and bubbly. Serve hot with sour cream and salsa if you like. Enjoy your delicious Beef and Bean Burrito Bake!

Prep Time: 15 minutes

Cook Time: 20 minutes

atlanta youth energy corps

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This Sweet Potato and Kale Salad is a delightful blend of flavors and textures. Roasted sweet potatoes add a natural sweetness, while kale provides a hearty and nutritious base. Topped with dried cranberries and chopped pecans, this salad is the perfect combination of sweet and savory. It's an excellent choice for a healthy side dish or a light meal.

Ingredients: 2 sweet potatoes, peeled and diced. 1 bunch of kale, stems removed and leaves torn into bite-sized pieces. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1/4 cup dried cranberries. 1/4 cup chopped pecans. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Use 2 tablespoons of olive oil, salt, and pepper to coat the diced sweet potatoes. Spread them out on a baking sheet. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly crispy. In a large bowl, mix the torn kale leaves with 2 tablespoons of olive oil and balsamic vinegar. Toss the leaves around until they are soft and well-coated while the sweet potatoes roast. When the sweet potatoes are done, take a moment to cool down before adding them to the bowl of kale. Toss the salad together after adding the chopped pecans and dried cranberries. If you think it needs it, add more salt and pepper. For a quick and healthy main dish, serve it right away as a side dish. Have fun with your kale and sweet potato salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

mansão phantomhive

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Ground beef, potatoes, and a creamy mushroom sauce are mixed together in a crock pot and cooked slowly to bring out the best flavors.

Ingredients: 1 lb ground beef. 1 onion, chopped. 4 cups diced potatoes. 1 can 10.75 oz condensed cream of mushroom soup. 1 cup shredded cheddar cheese. 1/2 cup milk. 1/2 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste.

Instructions: Mix ground beef and onion in a pan and cook until the beef is browned and the onion is clear. Get rid of extra fat. Put half of the diced potatoes in a slow cooker that has been greased. Put half of the ground beef mixture on top of the potatoes. Add more layers with the rest of the potatoes and beef mixture. Add the milk, garlic powder, paprika, salt, and pepper to a bowl and mix them all together. Pour the soup mix over the slow cooker's layers. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. During the last 30 minutes of cooking, sprinkle the casserole with shredded cheddar cheese. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

willow

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This Pineapple Mango Salsa Dip is bursting with tropical flavors and makes a refreshing addition to any summer gathering or party. The combination of sweet pineapple, juicy mango, spicy jalapeno, and tangy lime juice creates a vibrant and delicious dip that pairs perfectly with chips or grilled dishes.

Ingredients: 1 cup diced pineapple. 1 cup diced mango. 1/4 cup diced red onion. 1 jalapeno, seeded and diced. 1/4 cup chopped cilantro. Juice of 1 lime. Salt to taste.

Instructions: Peel and dice the pineapple, mango, red onion, jalapeno, and cilantro. Put them all in a bowl. Pour lime juice over the mix and mix it well. Add salt to your liking. Put it in the fridge for at least 30 minutes before you serve it. You can dip tortilla chips in it or put it on grilled meats or fish to make it taste better.

Prep Time: 15 minutes

Cook Time: 0 minutes

Jan Javurek

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This slow cooker chicken enchilada soup is a comforting and flavorful dish perfect for dinner. It's easy to make and filled with hearty ingredients like chicken, beans, and vegetables, all simmered together in a rich enchilada-flavored broth.

Ingredients: 1 pound boneless, skinless chicken breasts. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces fire-roasted diced tomatoes. 1 can 10 ounces red enchilada sauce. 4 cups low-sodium chicken broth. 1 cup frozen corn kernels. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro, tortilla strips.

Instructions: Place the chicken breasts in the slow cooker. Add diced onion, minced garlic, diced bell pepper, black beans, diced tomatoes, enchilada sauce, chicken broth, corn kernels, ground cumin, and chili powder to the slow cooker. Season with salt and pepper to taste. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors are blended. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the soup and stir to combine. Serve hot, garnished with optional toppings as desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

vy

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Spicy Bacon Potato Soup is a hearty and flavorful soup that combines the richness of bacon with the creaminess of potatoes. The spicy kick from paprika and cayenne pepper adds an extra layer of flavor that will warm your taste buds. It's a comforting soup perfect for any occasion.

Ingredients: 4 slices of bacon, chopped. 1 onion, diced. 3 cloves of garlic, minced. 4 cups of potatoes, peeled and diced. 4 cups of chicken broth. 1 cup of milk. 1/2 cup of heavy cream. 1/2 teaspoon of paprika. 1/2 teaspoon of cayenne pepper. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Cook the chopped bacon in a big pot over medium heat until it's crispy. The bacon should stay in the pot with the bacon grease removed and set aside. To the pot containing the bacon grease, add the chopped onion and minced garlic. Saut the onion until it turns transparent. Add the cayenne pepper, paprika, and diced potatoes and stir. Cook, stirring occasionally, for 5 minutes. After adding the chicken broth and bringing it to a boil, lower the heat so that it simmers. Simmer the potatoes for 15 to 20 minutes, or until they are soft. Puree the soup with an immersion blender until it's smooth. Carefully transfer the soup, in batches, to a conventional blender if you do not have an immersion blender. Pour the milk and heavy cream into the pot with the pureed soup again. Stirring frequently, heat the soup over low heat until it's thoroughly heated. Add salt and pepper to taste when preparing the soup. Because the bacon can add salt, use caution when adding salt. Garnish the hot, spicy bacon-potato soup with chopped fresh parsley and crispy bacon bits. Savor your tasty and nourishing soup!

Prep Time: 15 minutes

Cook Time: 35 minutes

Jonathans Arcade

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This healthy veggie pizza is a guilt-free delight. Packed with colorful vegetables and whole wheat crust, it's a delicious way to enjoy a classic favorite without the guilt.

Ingredients: 1 whole wheat pizza crust. 1/2 cup tomato sauce. 1 cup shredded mozzarella cheese. 1 cup thinly sliced bell peppers. 1 cup sliced mushrooms. 1/2 cup sliced black olives. 1/2 cup diced tomatoes. 1/4 cup diced red onions. 1/4 cup chopped fresh basil leaves. 1/2 teaspoon dried oregano. Salt and pepper to taste. Cooking spray or olive oil for greasing.

Instructions: Preheat your oven to 425F 220C. Place the whole wheat pizza crust on a pizza stone or baking sheet, lightly greased with cooking spray or olive oil. Spread the tomato sauce evenly over the crust, leaving a small border around the edges for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. Layer the sliced bell peppers, mushrooms, black olives, diced tomatoes, and red onions evenly on top of the cheese. Sprinkle the remaining mozzarella cheese over the veggies. Sprinkle dried oregano, salt, and pepper over the top of the pizza. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute. Sprinkle chopped fresh basil leaves over the hot pizza. Slice and serve your healthy veggie pizza. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

RMP International Conference in Social Sciences Research

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The Big One' fishing cake topper by SpicySweetLife goes great with these cute cupcakes with a fishing theme for a first birthday party. They have a chocolate base, blue and green frosting for the grass and water, and cute gummy fish candies on top. These fun cupcakes look even better with the fishing pole toppers on top of them.

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/2 cup of vegetable oil. 3 large eggs. 1/2 cup of mini chocolate chips. 1/2 cup of blue frosting. 1/2 cup of green frosting. 12 fish-shaped gummy candies. 12 fishing pole cupcake toppers.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Fold in the mini chocolate chips into the cake batter. Fill each cupcake liner with the batter about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Once cooled, frost half of the cupcakes with blue frosting and the other half with green frosting to resemble water and grass. Place a fish-shaped gummy candy on each blue-frosted cupcake to represent a fish in the water. Insert a fishing pole cupcake topper into each green-frosted cupcake to complete the fishing theme. Serve and enjoy your Big One Fishing Cupcakes for a memorable first birthday celebration!

Prep Time: 20 minutes

Cook Time: 18-20

Martin Art 2D

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This chili recipe is seriously the best you'll ever taste! It's hearty, flavorful, and perfect for cozy nights. Let the slow cooker do the work while you enjoy the amazing aroma filling your home.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 bell pepper, chopped. 3 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 6 oz tomato paste. 2 cups beef broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon paprika. 1 teaspoon oregano. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro.

Instructions: The ground beef should be browned in a pan over medium-low heat until it is no longer pink. Get rid of extra fat. Cut up the onion, bell pepper, and garlic and add them to the pan. Cook the vegetables until they get soft. Put the vegetables and cooked beef in a slow cooker. To the slow cooker, add the beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Also add the diced tomatoes and tomato paste. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve hot with any toppings you'd like.

Prep Time: 15 minutes

Cook Time: 360 minutes

Westman Parent

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This Low Carb Pork Loin Piccata is a keto-friendly twist on the classic Italian dish. Tender pork loin chops are cooked in a tangy lemon and caper sauce, creating a flavorful and satisfying meal.

Ingredients: 4 pork loin chops boneless, about 1 inch thick. Salt and black pepper to taste. 2 tablespoons olive oil. 2 tablespoons unsalted butter. 2 cloves garlic, minced. 1/4 cup chicken broth. 1/4 cup fresh lemon juice. 2 tablespoons capers, drained. 2 tablespoons chopped fresh parsley.

Instructions: Season pork loin chops with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add pork loin chops and cook until browned and cooked through, about 4-5 minutes per side. Remove from skillet and set aside. In the same skillet, add butter and garlic. Cook until garlic is fragrant, about 1 minute. Stir in chicken broth, lemon juice, and capers. Bring to a simmer and cook until slightly reduced, about 2-3 minutes. Return pork loin chops to the skillet, spooning sauce over them. Cook for an additional 1-2 minutes. Remove from heat, sprinkle with chopped parsley, and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Lost Souls Public Memorial Project

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With Swiss cheese, Dijon-mayo spread, and fresh ingredients, this turkey panini is tasty and easy to make. Great for a quick and filling meal!

Ingredients: 4 slices of turkey breast. 4 slices of Swiss cheese. 8 slices of sourdough bread. 2 tablespoons of Dijon mustard. 2 tablespoons of mayonnaise. 2 tablespoons of butter. 1/2 cup of baby spinach leaves. 1/4 cup of sliced roasted red peppers. Salt and pepper to taste.

Instructions: Preheat a panini press or grill pan. In a small bowl, mix together the Dijon mustard and mayonnaise to make a spread. Lay out 4 slices of sourdough bread and spread the Dijon-mayo mixture on each slice. On two of the bread slices, layer 2 slices of turkey, 1 slice of Swiss cheese, some baby spinach leaves, and sliced roasted red peppers. Season with salt and pepper. Top with the remaining slices of bread to make sandwiches. Butter the outside of each sandwich. Place the sandwiches on the preheated panini press or grill pan and cook until the bread is toasted and the cheese is melted, about 4-5 minutes. Remove from the panini press or grill pan, cut in half, and serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

stands for school

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This magic meatloaf final is a delicious and easy-to-make dish that cooks to perfection in the slow cooker. With a blend of ground beef, breadcrumbs, and flavorful seasonings, it's sure to become a family favorite.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup ketchup. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1 egg. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup barbecue sauce.

Instructions: In a large bowl, mix together ground beef, breadcrumbs, milk, ketchup, onion, bell pepper, egg, garlic powder, onion powder, salt, and black pepper until well combined. Shape the mixture into a loaf and place it in the slow cooker. Spread barbecue sauce evenly over the top of the meatloaf. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatloaf is cooked through. Once cooked, remove the meatloaf from the slow cooker and let it rest for a few minutes before slicing. Serve slices of the magic meatloaf with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Cobblers Beach

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It's hearty and comforting, and this gluten-free slow cooker beef stew is great for a cozy meal. It's an easy and tasty way to make dinner because it's full of tender beef, hearty vegetables, and flavorful broth.

Ingredients: 1.5 lbs beef stew meat, cubed. 3 carrots, sliced. 3 potatoes, cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 cup gluten-free beef broth. 1/2 cup red wine optional. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons gluten-free cornstarch. 2 tablespoons cold water. Chopped fresh parsley for garnish optional.

Instructions: Put on low the beef stew meat, potatoes, onions, carrots, and garlic. Boil some water and add it to a different bowl. Then add tomato paste, thyme, rosemary, salt, and pepper. Pour the broth mix over the things that are already in the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is soft. Put cold water and cornstarch in a small bowl and stir them together until the mixture is smooth. The stew will get thicker if you stir the cornstarch mixture into it in the last 30 minutes of cooking. If you want, you can add chopped fresh parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 300 minutes

Arts Thereafter

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These Keto Raspberry Cheesecake Bites are a delightful low-carb dessert option. The almond flour crust provides a nutty base for the creamy cheesecake layer, topped with a tangy raspberry sauce and whipped cream.

Ingredients: 1 cup almond flour. 2 tbsp powdered erythritol. 4 tbsp butter, melted. 8 oz cream cheese, softened. 1/4 cup powdered erythritol. 1 tsp vanilla extract. 1/2 cup fresh raspberries. 1 tbsp lemon juice. 1/4 cup heavy cream.

Instructions: Warm the oven up to 175F 350C. Melt the butter and mix it with 2 tablespoons of powdered erythritol in a bowl. To make the crust, press the mixture into the bottom of a square baking dish that has been lined with parchment paper. After 10 to 12 minutes, the top should be lightly golden. Wait for it to cool down. Mix 1/4 cup of powdered erythritol, vanilla extract, and cream cheese in a different bowl until the mixture is smooth. Cover the crust with the cream cheese mixture. Raspberries and lemon juice should be heated in a small saucepan until they turn into a sauce. Allow it to cool a bit. Add raspberry sauce on top of the cream cheese. Heavy cream should be whipped in a different bowl until stiff peaks form. Put whipped cream on top of the raspberry layer. Put it in the fridge for at least two hours before cutting it into squares that are easy to eat.

Prep Time: 20 minutes

Cook Time: 10 minutes

jai llewellyn art

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A flavorful and healthy dish featuring baked salmon fillets marinated in a zesty lemon dill sauce, served with a refreshing cucumber herb sauce.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 2 tablespoons fresh dill, chopped. Salt and pepper to taste. 1 cucumber, diced. 1/2 cup Greek yogurt. 2 tablespoons fresh parsley, chopped. 1 tablespoon fresh mint, chopped. 1 tablespoon lemon zest. 1 tablespoon white wine vinegar. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper in a small bowl. On a baking sheet that has been lined with parchment paper, put the salmon fillets. Spread the olive oil mix on the salmon fillets. After the oven is hot, bake the salmon for 12 to 15 minutes, or until it's fully cooked and flaky when you use a fork. Make the cucumber herb sauce while the salmon is in the oven. Mix Greek yogurt, chopped parsley and mint, lemon zest, white wine vinegar, salt, and pepper in a medium-sized bowl. Combine well. Put the cucumber herb sauce on top of the hot lemon dill salmon. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

first presbyterian church

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A delightful and healthy treat, these yogurt dipped strawberries with drizzled dark chocolate are perfect for a sweet snack or dessert. The creamy Greek yogurt balances the sweetness of the strawberries, and the dark chocolate adds a decadent touch.

Ingredients: 1 pint fresh strawberries. 1 cup Greek yogurt. 1/4 cup dark chocolate chips. 1 tablespoon honey. 1/2 teaspoon vanilla extract.

Instructions: Wash and dry the strawberries, leaving the stems on for easy dipping. In a bowl, mix Greek yogurt, honey, and vanilla extract until smooth. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted. Dip each strawberry into the yogurt mixture, coating it evenly, and then place it on a parchment paper-lined tray. Drizzle the melted dark chocolate over the yogurt-coated strawberries. Place the tray in the freezer for 30 minutes or until the yogurt and chocolate harden. Serve and enjoy your delicious yogurt dipped strawberries with drizzled dark chocolate!

Prep Time: 15 minutes

Cook Time: 0 minutes

nyman hall